The Common sense recipe book

Boil the onion and celery gently in the water for an hour. Strain the water and add to it the tapioca and beef extract; cook for an hour longer; then add the milk, salt and pepper. Beat the butter and flour together, and stir into the soup. Cook ior twenty minutes, and serve. Sago may be substituted for the tapioca. CREAM-OF-GREEN-PEA SOUP. One can of peas, one quart of milk, one-half pint of creatn, one-half-pint of water, two tablespoonfuls of butter, two tablespoonfuls of flour, one onion, one and one-half teaspoonfuls of salt, one-quarter teaspoonful of pepper, one teaspooniul of Rovril. Put the peas, onion, and water in a stewpan, and set on the fire to cook for twenty minutes. When the peas are put on, pour the milk into the double boiler, and set on the fire. Beat the butter and flour together, and (Laundry Dept.) The MONTREAL TOILET SUPPLY CO., 589 DORCHESTER STREET. Telephone 1807 Artistic Desserts are made by using Junket Tablets EVANS AND SONS, Lid., Agents for Canada, <> ———Montreal and Toronto. gradually pour the hot milk on the mixture, after which retirn to the fire. Remove the onion from the peas, and mash them well. Now rub all but the hulls through a fine strainer. Add the beef extract to the strained peas; then season with the salt and pepper, and stir into the milk. Add the cream, and cook for ten minutes; then rub through a fine strainer, and serve. Take half an ox-head, rub it with salt and water, and soak in warm water for five hours, simmer it in four quarts of water till it is tender, then put it into a dish to cool; after skimming off all the fat, take out the head and add the following vegetables cut up small: four turnips, four potatoes, four onions, one bunch of herbs, one head of celery or some celery seed, half pint of split peas, simmer without the meat until they are cooked sufficiently to pulp through a seive; cut up the meat, then add it and four cloves, a little allspice, two blades of miace, pepper and salt, the crumb of a French roll; give one boil and serve. CELERY, SOUR. Five heads celery, one pint good soup stock, three pints water, one-half pint cream or rich milk. Cut the celery into inch lengths, put on with the water and cook until tender. Take out the celery and rub through a seive. Add to the soup stock and cook slowly one-half hour. Heat the cream and stir into it one tablespoonful flour rubbed into one tablespoonful butter, cook five minutes. Pour into the celery, let get very hot but not boil and serve. Confectioners are high in their praise of Eagle Baking Powder Without exception the best value in the market and in Boots and Shoes can be secured at THE SHOEIST ‘MOCK BISQUE SOUP. One-half can tomatoes cooked until soft enough to strain. Scald one quart milk in double boiler. Cook one tablespoonful cornstarch in two tablespoonfuls butter, and stir slowly into hot milk. Cook in double boiler five minutes, season, add a pinch cf soda, and when ready to serve add the strained tomatoes. If fresh tomatoes are used, have one and one-half cups when cooked. BEAN SOUP: One quart of dried beans, not quite one-half pound of fat salt pork. Put over early in the morning in cold water, bring to a boil, and drain off the water; repeat this twice. Then boil steadily for five hours, season with pepper and salt. Just before serving, pass through a colander, rubbing all the thick part through with a wooden spoon. The beans should be soaked over night and water should be added while boiling. BOWLIEE ON: